| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 17g | 84% |
| Cholesterol 66mg | 22% |
| Sodium 1296mg | 56% |
| Total Carbohydrate 82g | 30% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 32g | |
| Calcium 494mg | 38% |
| Iron 4mg | 24% |
| Potassium 491mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 5g | 26% |
| Cholesterol 21mg | 7% |
| Sodium 613mg | 27% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 1g | 5% |
| Total Sugars 6g | |
| Protein 12g | |
| Vitamin C 0mg | 1% |
| Calcium 209mg | 16% |
| Iron 2mg | 13% |
| Potassium 263mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
The roots of this recipe go back to my first Dinner Club. It was Kibibi's turn to host. The star of the show was her baked mac and cheese. I'm sure the rest of the meal with amazing but we are all enamored by this cheesy decadence.
I begged Kibibi for the recipe, which she gladly passed on. I believe her aunt was the one who came up with it. I've tweaked it in the years since and made it my own. If I happen to mention that I'm making this mac and cheese, friends invite themselves over or mention they're drooling over the memory of the last time I made it for them.
It is that good.
Now you may wonder why I'm posting a hot dish recipe when it's been in the 90s here. All I can say is thank God for air conditioning! I was in need of comfort food last weekend and this fit the bill.
Baked Mac and Cheese
1 lb. any type of pasta, cooked and drained (I prefer penne (big) or ditalini (small))
2 cans cream of mushroom soup
1/2 c. mayonnaise (do not substitute Miracle Whip)
1/2 c. sour cream
4 c. cheddar cheese
Reduced Fat Cheez-its, crushed, about half a box's worth
1/2 stick butter (optional)
While the pasta is cooking, prepare a 13x9 casserole dish with cooking spray. Preheat oven to 350 degrees.
Mix together mayonnaise, sour cream, and cream of mushroom soup. Once blended, add cheese and mix well.
When pasta is al dente, drain the water and then add to the mayo-cheese concoction. Then spread this into the casserole dish. Sprinkle the crushed Cheez-its on top, as much or as little as you'd like. This will add a nice crunch and texture to the mac and cheese. If desired, cut the butter into pats and place these at regular increments on top of the Cheez-its. The butter takes it even further over the top!
Bake for 45 minutes or until Cheez-its are slightly browned. Prepare to be delighted and then adored by all who enjoy the Mac and Cheese!
If only there was a way for you to see just how cheesy delicious this
is!